Saturday, November 23, 2013

Spanish wedding soup

When I saw photos of this soup…. I knew I had to make it --- a soup with pomegranate seeds (and meatballs)? Sign me up. Unfortunately, my photos looks less attractive than the originals so I give you both. The soup, however, very tasty as expected. A simple soup with leeks, rice, lentils, peas, baby spinach in broth with aromatic meatballs made with coriander and a dash of cinnamon. To let the meatballs flavor the soup, I plunged them in the soup directly instead of frying them ahead of time (frying them ahead of time, however, keeps the soup clear). I think both options work really well. The soup is a recipe from Spain; it resembles mostly what is in the US known as “Italian wedding soup”, but the original name is not Spanish wedding soup but Sopa de Granada…

soup_granada
SopadeGranadagross
Spanish Wedding Soup (make 4 servings)
For soup:
  • 1oo g fresh baby spinach
  • 1/2 leek stalk, cleaned, green and white parts, sliced in thin rings
  • 1 small, white onion, peeled, and chopped
  • 50 g red or yellow lentils
  • 50 g white rice
  • 1 1/2 quarts water (or broth)
  • kernels of 1/2 pomegranate
  • 1/4 cup of pomegranate juice
  • 1/2 cup frozen peas
  • juice of 1 lemon or 1 bitter orange
  • salt
  • 1 tablespoon olive oil
Meatballs:
  • 1/2 pound ground beef
  • 1 egg
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fresh ground fresh pepper
  • 1/2 teaspoon cinnamon
  • salt
  • olive oil (for frying if you fry them)
Meatballs: mix the ground beef with cinnamon, coriander, pepper and a dash of salt and the egg (I used a fork to mix it up). Form small meatballs and either heat olive oil and fry them, or set them aside.
Soup: in a large heavy bottom pot, heat the olive oil and fry the chopped onion until translucent. Add the rice, and water (or broth) and cook for 15min on medium heat. Now, add the lentils and leeks (and meatballs if you want to add them raw), cover with a lid and cook for another 10 min. Now, add the pomegranate juice, kernels, baby spinach and frozen peas, and cook another 3 minutes. Flavor soup with salt (if not using broth), and lemon or bitter orange juice.

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